Breakfast

A recipe for quick and easy sticky buns using maple syrup, brown sugar, pecans, and store bought crescent roll dough.

Maple Crescent Sticky Buns Recipe

A recipe for quick and easy sticky buns using maple syrup, brown sugar, pecans, and store bought crescent roll dough.

A recipe for quick and easy sticky buns using maple syrup, brown sugar, pecans, and store bought crescent roll dough.

Happy Friday everyone!

Who else is so in the mood for Fall baking??

Ok, so that double question mark at the end was a little deceptively enthusiastic ????. The truth is that I’m “Fall baking” like a maniac over here, prepping for our move in a couple of months. Basically, I’ve got to get all posts for September, October, and November completely made and photographed in the next couple of weeks so I can focus on packing!

So, the truth is that I’m already a teensy, tiny, little bit burnt out. Oops!

A recipe for quick and easy sticky buns using maple syrup, brown sugar, pecans, and store bought crescent roll dough.

But let’s be real here. What I’m actually sick of is DISHES. And spending alllllllllllllll day in the kitchen. Whilst keeping my 1-year old from opening the oven and grabbing the knives out of the dishwasher.

However, I am NOT sick of eating pumpkin bread, Halloween cake, snickerdoodles, and so. much. pie. The eating part I could do all day, no sweat. ????

A recipe for quick and easy sticky buns using maple syrup, brown sugar, pecans, and store bought crescent roll dough.

If you’re anything like me, you’re always on the hunt for delicious recipes with minimal clean up involved.

Da-da-da-da! Allow me to introduce you to these ridiculous sticky buns. You’ll need…

✓Crescent roll dough (easy!).

✓Maple syrup (or a maple syrup substitute).

✓ONE pan, ONE bowl, and a whisk (reasonable).

✓10-15ish minutes (BAM).

That’s it! Enjoy fresh-from-the-oven, melt-in-your-mouth, maple sticky buns any morning (noon or night) that you need a break and some good eats.

It’s  my gift to you. ❤️

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Pumpkin Pudding Muffins Recipe

Pumpkin Pudding Muffins | somethingswanky.com

Yes, yes. I’ve put pudding mix in more baked goods.

I know some of you aren’t wild about pudding mix. Or you live in Australia where the stuff is totally unavailable (you guys should seriously put together some sort of national demand letter to Jell-O by the way, because not having instant pudding mix is crazy-talk!). But I looooooove adding pudding mix to my desserts. I totally throw it in anytime I can (obviously).

In case you’re a little late to the pudding mix scene, here are couple of reasons I love using it in my baked goods and one untested suggestion for a substitution if it’s not available to you…

Pumpkin Pudding Muffins | somethingswanky.com

So here’s the deal with pudding mix going into cookies, breads, muffins, and more: it makes the end result super moist… in the best possible way. “Moist” is such a risky word to use, isn’t it? But sometimes it’s the word for the job! And no way around it– moist baked goods = yummy baked goods.

The second thing I love about adding pudding mix is that it enhances the flavor of the treat. It either adds an extra layer of flavor (like chocolate pudding in a chocolate cookie = double the chocolate! Yum!), or it actually adds a NEW flavor (like cheesecake pudding in peanut butter cookies = peanut butter cheesecake!!). I love both functions.

And in regards to a substitute for pudding mix in baked goods? Well… I don’t think there’s much you can do to replace it for it’s flavor properties. But Averie once mentioned to me that she found using cornstarch worked in cookies in a way that might be similar to how pudding mix does! I haven’t tested that myself, and I’m not sure if she’s done it in more than the one cookie recipe. But it might be something worth trying if instant pudding mix is totally unavailable to you!

Pumpkin Pudding Muffins | somethingswanky.com

Thanks to pudding mix, these muffins are extra soft and fluffy, perfectly moist, and a little extra pumpkin-y. Give them a quick dunk in butter and cinnamon sugar for a perfectly cozy and sweet Fall breakfast!

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Chocolate Chip Zucchini Bread Recipe

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

We DEVOURED this bread. Inhaled it.

Like… it didn’t even last two days. It barely stuck around past the 24 hour mark.

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

It’s incredibly moist thanks to THREE CUPS of zucchini and the brown sugar.

And can you see how shiny the chocolate chips are? That’s my favorite part. In both banana bread and zucchini bread, I love how the moisture seeps into the chocolate chips creating a little chocolate “bubble” around each chip. I know I’m not doing a great job describing this, but you know what I’m talking about right?

I don’t know why, but that just gets me every time. ????

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Now, I’m no nutritional expert…. ahem, clearly ????… but I figure all the green veggies here make this bread a pretty square meal. Who’s with me?!

Enjoy a thick slice of this delicious zucchini bread warm or day-old, smothered in butter, with a tall glass of milk. And try it with my Maple Cinnamon Butter. You’ll be in heaven!

How To Make Chocolate Chip Zucchini Bread

Making zucchini bread is an efficient way to use up fresh zucchini, and it’s a recipe that’s both simple and rewarding. The process begins by combining the key wet ingredients in a large bowl—zucchini, sugar, oil, vanilla, and eggs. The grated zucchini adds moisture and a subtle, earthy flavor, while the sugar and oil ensure the bread will be sweet and tender. The vanilla and eggs bind everything together, creating a rich and flavorful base for your batter.

In a separate bowl, you’ll mix together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These ingredients not only give structure to the bread but also infuse it with warm, spiced flavors. The cinnamon and nutmeg add a cozy, aromatic touch that complements the zucchini perfectly. Once the dry ingredients are well combined, gently fold them into the wet mixture. It’s important to mix just until a batter forms—overmixing can lead to dense, tough bread.

To make your zucchini bread extra special, fold in a generous amount of chocolate chips. The chocolate adds a delightful sweetness and a bit of indulgence to each slice. Once the batter is ready, divide it evenly between two prepared loaf pans. As the bread bakes, the kitchen will fill with the irresistible aroma of spices and chocolate. After about 45 minutes, check for doneness by inserting a toothpick into the center of the loaves. If it comes out clean, the bread is ready. If the tops are browning too quickly, cover the loaves with foil and continue baking until fully cooked.

Allow the zucchini bread to cool in the pans before slicing. This ensures the loaves firm up nicely and are easy to remove. Once cooled, slice into thick pieces and enjoy the soft, moist texture combined with the rich flavors of chocolate and warm spices. This zucchini bread is perfect for breakfast, a snack, or even dessert, making it a versatile treat that everyone will love.

My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

Brown Sugar Banana Streusel Bread Recipe

This Brown Sugar Banana Steusel Bread is my favorite banana bread with a double batch of cinnamon streusel and icing on top. You won’t want to eat banana bread any other way again!
My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

What kind of a banana person are you? My husband likes them still green. Which completely grosses me out. I like mine a little bit speckled and sweet, but still firm.

Actually, what I really like is when they’re about 3 days past their prime and turning perfectly brown and ready for baking something sweet 🙂

Like this Brown Sugar Banana Streusel Bread. It’s a tweak on my very favorite, super moist banana bread recipe. I used all brown sugar to really up the moist factor, and I added a coffee cake-like streusel on top. And a little vanilla glaze drizzle to make it taste like you’re biting into a giant cinnamon roll.

But better. Because it has bananas. Which makes it healthy ????.

🍌🍌🍌 CHECK OUT more of our favorite Banana Bread Recipes 🍌🍌🍌

My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

Enjoy!

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

Triple Chocolate Zucchini Muffins Recipe

These moist and ultra fudgy chocolate zucchini muffins are so good. You’ll never believe they’re full of vegetables!

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

My CJ is a muffin fiend. It is the only bread I can get him to eat. He won’t touch sandwich bread, buttery soft rolls, fluffy buttermilk pancakes… turns up his nose at all of it.

Don’t ask me how he knows the difference between a muffin and a cupcake, but he does. And apparently the appeal of the cupcake doesn’t even come close to how he feels about muffins. I guess I should feel pretty good about that… but really it just makes me wonder, is he really mine??

I suppose the 25 hours of grueling labor it took to bring him into the world should be enough proof, but his carb snobbery seriously has me questioning things.

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

These muffins take a big step toward bringing our two worlds together, because these chocolate zucchini muffins really are BETTER than cupcakes. They are ridiculously soft, so fudgy, and utterly indulgent.

You’d never believe that there’s a cup and a half of shredded veggies in there.

So sneaky! ????

My other secret ingredient? Pudding mix!

You know how it makes cakes crazy stupid soft and moist? It does the same thing in muffins.

These moist and ultra fudgy chocolate zucchini muffins are so good. You'll never believe they're full of vegetables!

Did I mention that these freeze really well? They do! So when you’re up to your eyeballs in zucchini this summer, make a double (or triple!) batch of these to stash in the freezer. And just set them out at room temp to thaw when you are ready to dig in.

Enjoy!

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

Peanut Butter Nutella Banana Muffins Recipe

My mom’s famous banana bread muffins made with peanut butter and swirled with Nutella. We didn’t have a crumb left!

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

If you need me to convince you that peanut butter and Nutella and banana muffins are a match made in heaven.. then you are possibly on the wrong site. ????

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

People ask me all the time what I do with all the treats I bake. All.the.time.

I guess I should be flattered that people don’t take one look at me and think that I eat every single thing that comes out of my kitchen. But, oh, if they only knew how many of my baked goods never quite make it out the door to all the places I intend to send them.

Well, I’d be horrified. So I’m glad that they don’t know. But what I’m confessing is: I eat a lot of it myself.

Case in point: these muffins.

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

I took one bite, and I was gone. Or rather… the muffins were gone! ????

Super soft, moist banana bread bursting with peanut butter flavor and swirled with Nutella. A LOT of Nutella. So, so, so, good.

And so comforting! I don’t if it’s just me, but these are all flavors that just make me feel good and cozy on the inside. My mom’s banana bread always makes me feel that way. But adding the peanut butter and the Nutella added to that even just a little bit more.

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

Of course, OF COURSE, the key to any great banana bread recipe is to use incredibly ripe bananas (how to quickly ripen bananas). Like, almost rotten ripe. I mean, if they’re moldy and leaking… then no. Gross.

But soft and squishy and super brown– YES. Those are exactly the bananas we want in this recipe. Overripe bananas will add a tremendous amount of natural sweetener and moisture to any recipe. So we definitely want them in these.

🍌🍌🍌 CELEBRATE BANANAS with us: our favorite Banana Bread Recipes 🍌🍌🍌

My mom’s recipe that I’m basing this variation on typically calls for a little additional oil. But we’re going to skip that this time, since we’re adding peanut butter which will take care of the fat needed to help keep the bread soft. Plus, it tastes good ????.

My mom's famous banana bread muffins made with peanut butter and swirled with Nutella. We didn't have a crumb left!

When it comes time to swirl in the Nutella, I actually like to step a little outside of the box here. Instead of just adding the Nutella directly to the batter, I actually like to mix it INTO a portion of the batter, and then swirl the Nutella batter into the remaining batter.

Nutella batter = more Nutella taste = better.

These muffins are great warm out of the oven. But like all banana bread recipes, they’re even better at room temp. Something about cooling and sitting for a while really gives the flavors a chance to stand out!

Enjoy!

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!

Homemade Lemon Curd Recipe

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd recipe!

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!

You guys. Is there seriously a less appetizing word out there than CURD? I mean, really. ????

But rest assured, for a word that so closely resembles curdled and cheese curds, this dreamy homemade lemon curd recipe is nothing of the sort.

If lemon is your thang and you’ve already made Ina’s Lemon Bars, Lemon Poke Cake, Lemon Berry Scones, Lemon Blueberry Sweet Rolls, and Lemon Poppyseed Banana Bread… then it is time to make your own lemon curd, my friends.

🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!

This recipe is so ridiculously easy. Four simple ingredients is all you’ll need:

  • sugar
  • lemon juice
  • egg yolks
  • butter

What You Need

Now, a lot of recipes will have you making this over a double boiler. This supposedly prevents any egg lumps in the mixture. I don’t own a double boiler, and frankly, I don’t have room for anything else in the pots and pans and bowl department in my little kitchen. So, I didn’t use a double boiler.

And it was just fine.

I cooked my curd over medium-high heat and stirred it constantly (just like you would have to do with a double boiler anyway). Well, I did end up with a few little lumps, but nothing that wasn’t easily strained through a small sieve.

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!

I feel like I’ve read a million times, “no straining required!” “no sieve needed!” like it’s such a hassle to strain the curd. But really, it’s just not a big deal at all.

Pour the mixture through the sieve over the container you plan to store it in. The curd passes through, and the lumps stay out. Easy peasy. And you can buy a small sieve for less than ten bucks at any superstore.

Seriously. Just buy the sieve. Use it. Save yourself a headache. It’s not a big deal. And it makes this process so much easier and keeps that lemon curd smooth and creamy!

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!

Ok, so now that we’ve talked about how to make it… what exactly is lemon curd? And how do you use it??

Lemon curd is sort of like the filling in a lemon meringue pie. It’s sweet and tart and creamy.

And what to use it on? How about everything.

Spread over Pancakes.

Fill donuts.

With crepes.

Mix it with granola and yogurt.

On strawberry shortcake.

Or, my personal favorite, serve spoon it over angel food cake and top with berries and whipped cream! This is such a yummy summertime treat. And the berries compliment the sweet of the curd, while the whipped cream balances the tart, and the cake soaks it all up.

Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!
Four simple ingredients and 10 minutes at the stove is all that stands between you and this creamy, dreamy homemade lemon curd!

No matter how you use it, you really can’t go wrong with homemade lemon curd! Enjoy 🙂

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

Reese’s Cup Peanut Butter Banana Bread

Super moist banana bread made with peanut butter and Reese’s cups. You’ll love every last bite.

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

This bread is dangerously delicious. If you love peanut butter and chocolate (and banana bread!), then you are in the right place, friends.

…or the wrong place. Depending on your self control (er, or lack of, as the case may be ????).

🍌🍌🍌 CHECK OUT more of our favorite Banana Bread Recipes 🍌🍌🍌

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

This banana bread is dense and indulgent and bursting with some of the best flavors of all time ever: peanut butter, chocolate, and bananas. And Reese’s Cups. This bread is PACKED with Reese’s Cups.

Who’s on board?? ???????? ???????? ???????? ???????? ????????

If you’re the healthy sort, you should know that it’s packed with FOUR hefty bananas as well. So… you know. It’s basically health food. ????

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

What’s the Secret?

The key to super moist banana bread? Really, really, REALLY ripe bananas. In fact, I usually let mine get even more brown than what you see in this picture. I let these guys sit on the counter for an additional few days before turning them into another drool-worthy banana bread creation (recipe coming soon guys!).

If you’re lucky, you can snag over-ripe bananas that are on their way out in some grocery stores for clearance pricing. Which is always the best thing ever.

Or, if you really can’t wait for bananas to ripen on their own, try this trick for ripe bananas in less than 30 minutes.

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

The other ingredient that contributes to INCREDIBLE moist bread in this recipe is the peanut butter. This banana bread is simply my mom’s recipe with an additional 1/2 cup of creamy peanut butter. So I left all the ingredients we normally use in her banana bread– which is moist already– and just added to that!

More good fat (PB) + 4 whole bananas = the most heavenly moist banana bread of all time.

Plus, this recipe is really super easy. It takes kind of a long time to bake, but the prep is a breeze (you don’t even need a mixer)! And all that time in the oven means your house is going to smell ah-mazing while it’s baking.

You’re gonna fall in love, I’m telling you.

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

We haven’t even talked about all the stuff inside the bread yet!!

Although, I guess there’s not all that much to say. There are A LOT of chocolate chips and Reese’s Cups in this bread. Like, a lot.

Annnnnnd that pretty much sums up that. ????

slice of banana bread with Reese's

If have been looking for a wow-your-pants-off-delicious banana bread recipe… well, let me tell you– this is THE ONE.

Enjoy!! 🙂

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Mini Cinnamon Rolls {No Yeast} Recipe

These melt in your mouth cinnamon rolls couldn’t be easier thanks to refrigerated crescent roll dough!

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Three things that I adore in any recipe:

  1. EASY
  2. Mini
  3. Breakfast!!

And when you put them all together in one delicious little cinnamon bun? I’m sold.

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Everything starts out with a can of crescent roll dough. If you can find the kind that’s not perforated, all the better. But if not (I never can), simply pinch together the seams to form one solid rectangle of dough.

Then sprinkle the whole thing with cinnamon and brown sugar. Unlike regular yeasted cinnamon rolls, we don’t need any butter at this step, because there is already so much butter in the dough itself.

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Roll the dough and slice it up, just like you would regular cinnamon rolls.

If your seams start to break apart a little (you can see mine did), don’t worry about it. Just pinch them together as best you can. These don’t have to be perfectly pretty to be perfectly delicious!

As you can see…

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Be sure to grease the pan really well before sticking these guys in there. All that brown sugar can really create a sticky situation!

Then bake, frost, and YUM!

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Just look at how gooey these are!

Cinnamon roll perfection in every pop-able bite.

These melt in your mouth cinnamon rolls couldn't be easier thanks to refrigerated crescent roll dough!

Enjoy!

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

Overnight Blueberry French Toast Recipe

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

You guys. THIS is French toast. Made with thick slices of homemade blueberry bread that soak up a cream and egg custard, topped and baked with a caramel sauce that is out of this world! If you’ve ever eaten monkey bread, you’ll find that it tastes very similar to the way the caramel sauce bakes into the bread in this recipe.

D-E-L-I-S-H.

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

I cut very thick slices of blueberry bread from the loaf I made last week for this overnight baked French toast. I fit 6 pieces into this 10×15 baking dish. Honestly, the slices are so thick and hearty, I would say that once slice makes a decent serving. But with the way that caramel soaked bread melts in your mouth, I could have probably eaten the entire pan myself, so… you’ll have to be your own judge of serving sizes here!

Over top of the bread goes an egg-y custard made with heavy cream, eggs, cinnamon, and vanilla. The thick slices of bread soak it all up overnight like a sponge.

Now here comes the best part…

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

Over top of the soaked bread slices, you pour a caramel-like sauce made of butter brown, brown sugar, and a little bit of corn syrup or a corn syrup substitute. As everything bakes together, the sauce saturates the bread and bubbles up all around creating a caramel sauce that replaces the syrup you would normally eat with french toast.

I never want to make French toast any other way ever again ????. Just saying.

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

Just look at that bite!! Seriously. You are going to fall in love with this recipe. I can’t wait for you to try it!

And if you don’t feel like making blueberry bread– that’s ok. This recipe is still amazing with any kind of thick, hearty, crusty bread. And you can always make this sauce with blueberries to go over top!

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

Blueberry Quick Bread Recipe

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

Happy Friday! Any fun plans for the weekend?

I’m hoping to squeeze in a few mini photo sessions (did I tell you that I’ve started doing portrait photography? It’s so much fun!)

But before I can get to my weekend, I have to get through the Farm Days field trip with my daughter’s class…. ????.

Maybe even as you’re reading this, I’m likely trudging through animal mud with a baby strapped to my chest, a handful of kindergartners at my side, and sneezing my way through horse dust.

I am not an animal person. I know I just lost about half of you, but it’s the truth. I’m not. No, I don’t even like your cute puppy. I mean, I’m not going to kick it while you’re not looking or anything. But I’ll kind of pretend to sort of half pet it and then spend the rest of our conversation hoping your dog’s hair doesn’t make my eyes swell up or give me itchy hives up and down my arm.

I swear, I really am a nice person. I just don’t do the animal thing.

And I’m not really a kids-that-aren’t-mine person for that matter (ha! and I’m only barely a kids-who-are-mine kind of person!)

So basically, what I’m getting at is this. Farm Days with my daughter’s kindergarten class is my own personal version of parental hell. And I would so much rather be planted on the couch with a book and a warm loaf of this blueberry bread.

Just sayin. ????

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

Moving on….

This bread is so spring time to me! It’s sweet and fluffy and packed full of juicy blueberries. Remember back when I had a weird thing with the texture of blueberries and could only eat them from a can and in muffins?

Thank goodness this Berry Cheesecake Trifle came along and totally changed how I feel about fresh blueberries! Just think about all the yummy things I’d be missing out on ????.

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

This bread would be so good with a lemon glaze! But it’s also amazing on it’s own, smothered in butter, fresh and warm out of the oven with a glass of milk and a good book. It’s the perfect spring time, Saturday morning breakfast 🙂

I hope you spend at least part of this weekend curled up on the couch with a thick slice of Blueberry Bread. Enjoy!

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

Vanilla Almond Poppyseed Muffins with Lemon Glaze Recipe

My twist on the traditional lemon poppyseed muffin recipe! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

When life hands you lemons… make this lemon poppyseed muffin recipe!

Make a yummy icing to drizzle over these vanilla almond poppyseed muffins! Or make Lemon Blueberry Scones, Lemon Blueberry Sweet Rolls, Lemon Poppyseed Banana Bread, or Lemon Chess Bread Pudding. Or this Lemon Marshmallow Meringue Pie.

Just to suggest a few ????????.

🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

—>You guys… that pudgy little hand ????! I couldn’t even be mad about him ruining every shot, because his little fingers make my heart explode.

A-hem. Back to the muffins.

Originally, I was going to make regular lemon poppyseed muffins. But the thought of a sweet vanilla and almond muffin filled my brain and so I settled for lemon icing instead. I don’t know what it is about spring time, but it brings out the almond extract lover in me. Constructing a muffin that involves both almond extract and lemon just felt so right.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

And a muffin with a glaze? That felt right too. Mostly because I like cupcakes any time of day. And since we’re calling it a “glaze” and a “muffin,” it’s now acceptable to eat this very NON-cupcake for breakfast!

You’re so welcome.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

These muffins are super soft on the inside with a little hint of crunch from the poppy seeds. The lemony glaze on top compliments the almond flavor in the muffins and creates a spring time muffin nirvana that you will adore.

And you’ll keep coming back for more.

Because… it rhymed.

???? #nerd #mombrain #imsotired #stoptalkingnow  #maybesendhelp

These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

Easy Biscuit Donuts Recipe

These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

I’ve said it a million times, and I’ll say it again: donuts are my kryptonite.

I could eat donuts for every meal (I mean, I don’t… but I could ????) and be so happy.

Growing up, my dad would visit a local bakery most Saturdays and come home with a box of freshly made donuts. I looked forward to it each weekend. Of course, we didn’t like anything that wasn’t covered in chocolate and sprinkles.

These days I love warm donuts coated in cinnamon and sugar or a simple buttermilk glaze. I L-O-V-E custard filled and angel cream filled donuts, and I adore devil’s food cake donuts. But back then, it was only about the chocolate frosting and the sprinkles.
These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

These donuts are made to taste just like a bakery’s donuts– fried, not baked. But there’s a simple shortcut to that famous bakery taste! You can skip over the mixing and kneading and rising and cutting by using refrigerated biscuit dough instead of homemade.

It tastes just as good, I promise.

Here’s the secret: glaze the donuts before you frost them.

Any good donut-making bakery worth its salt will glaze their donuts before frosting them. It makes all the difference in the world between feeling like you’re eating something fried and feeling like you’re eating something that melts in your mouth.

These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

So let’s talk about the frosting. I already cheated using the refrigerated dough, so I decided to go the homemade route with the frosting. If you wanted, you could always just melt canned frosting and dip the donuts in that. But for today’s donuts I made my favorite chocolate glaze (the same I used on these NYC Black & White Cookies).

I think the chocolate glaze is perfect. But if you wanted something a little thicker, you could always dunk your donuts in this chocolate ganache. Unreal.

These shortcut donuts are made with refrigerated biscuit dough for an easy version of a deliciously soft and warm bakery style donut.

Enjoy!